Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

Mongolian Beef is something I’ve wanted to try for a long time.  Then when I was in the grocery store and saw this beautiful (but tough) cut of meat and I thought, crockpot; brilliant!!!  This dish is decadent and rich, the meat melts as you touch it.  You definitely need to try this, I promise you won’t be disappointed.

Originally posted on September 17, 2016!

This is what you need

2  tbsp corn starch, divided

¼ Cup sodium-reduced soy sauce, divided

1 tbsp cider vinegar, divided

2 Cloves garlic, crushed

1 Inch ginger, grated

454 g beef (I used inside round marinating), sliced thinly against the grain

1 cup sodium-reduced beef stock

1 tbsp brown sugar

1 tbsp cold water

Pepper

1 Bunch of green onion, cut into 1 inch pieces (reserve the very end pieces for later)

This is how you make it

Whisk together 1 tbsp of cornstarch, 2 tbsp soy sauce,  ½ tbsp cider vinegar, the garlic and ginger.  Then marinate the beef slices in the sauce , completely coating them and then let it sit for 15 minutes.

Meanwhile whisk together the beef stock, brown sugar, the remaining soy sauce and the remaining cider vinegar.

Heat a large non-stick skillet over medium-high heat (you can add a little oil if you want but I skipped that), working in batches if necessary, brown the beef pieces on each side so you get darkened crispy pieces (don’t crowd the pan otherwise you won’t get the colour).

Add the green onion (minus the green end pieces) to the pan and sauté for 30 seconds.

Transfer the cooked beef and green onion to the crockpot.

Once all the beef is  browned, pour the beef stock mixture into the skillet you cooked the beef in and bring the stock to a boil; gently scrape the pan to release the yummy sugars and flavours trapped there (deglazing).

Pour the boiling liquid into the crockpot and then mix well; season with pepper only.

Set the temperature to low for 8 to 10 hours.

Just before serving, turn the heat on the crockpot to high.  Mix together the remaining 1 tbsp of cornstarch and 1 tbsp of cold water; mix well ensuring the corn starch is completely dissolved (it should look like white water).

When you see the liquid in the crockpot is bubbling (it’ll take about 5 minutes), add in the cornstarch/water mixture (a.k.a. slurry) and mix well.

Let the sauce bubble until thickened and then turn off the heat.

Taste and adjust seasoning and then stir in the reserved green onion pieces.

Serve immediately with your favourite rice or noodles.

Slow Cooker Mongolian Beef

Mongolian Beef is something I've wanted to try for a long time. Then when I was in the grocery store and saw this beautiful (but tough) cut of meat and I thought, crockpot; brilliant!!! This dish is decadent and rich, the meat melts as you touch it. You definitely need to try this, I promise you won't be disappointed.

Servings	Prep Time
4	15 minutes

Cook Time

8-10 hours

Servings Prep Time 4 15 minutes

Cook Time 8-10 hours

Slow Cooker Mongolian Beef Mongolian Beef is something I've wanted to try for a long time. Then when I was in the grocery store and saw this beautiful (but tough) cut of meat and I thought, crockpot; brilliant!!! This dish is decadent and rich, the meat melts as you touch it. You definitely need to try this, I promise you won't be disappointed. Servings Prep Time 4 15 minutes Cook Time 8-10 hours Servings Prep Time 4 15 minutes Cook Time 8-10 hours

Ingredients

• 2 tbsp corn starch , divided
• 1/4 Cup sodium-reduced soy sauce , divided
• 1 tbsp cider vinegar , divided
• 2 Cloves garlic , crushed
• 1 inch ginger , grated
• 454 g beef (I used inside round marinating), sliced thinly against the grain
• 1 Cup sodium-reduced beef stock
• 1 tbsp brown sugar
• 1 tbsp cold water
• pepper
• 1 bunch Green onion , cut into 1 inch pieces (reserve the very end pieces for later)

Servings:

Instructions

1. Whisk together 1 tbsp of cornstarch, 2 tbsp soy sauce, ½ tbsp cider vinegar, the garlic and ginger. Then marinate the beef slices in the sauce , completely coating them and then let it sit for 15 minutes.
2. Meanwhile whisk together the beef stock, brown sugar, the remaining soy sauce and the remaining cider vinegar.
3. Heat a large non-stick skillet over medium-high heat (you can add a little oil if you want but I skipped that), working in batches if necessary, brown the beef pieces on each side so you get darkened crispy pieces (don’t crowd the pan otherwise you won’t get the colour).
4. Add the green onion (minus the green end pieces) to the pan and sauté for 30 seconds.
5. Transfer the cooked beef and green onion to the crockpot.
6. Once all the beef is browned, pour the beef stock mixture into the skillet you cooked the beef in and bring the stock to a boil; gently scrape the pan to release the yummy sugars and flavours trapped there (deglazing).
7. Pour the boiling liquid into the crockpot and then mix well; season with pepper only.
8. Set the temperature to low for 8 to 10 hours.
9. Just before serving, turn the heat on the crockpot to high. Mix together the remaining 1 tbsp of cornstarch and 1 tbsp of cold water; mix well ensuring the corn starch is completely dissolved (it should look like white water).
10. When you see the liquid in the crockpot is bubbling (it’ll take about 5 minutes), add in the cornstarch/water mixture (a.k.a. slurry) and mix well.
11. Let the sauce bubble until thickened and then turn off the heat.
12. Taste and adjust seasoning and then stir in the reserved green onion pieces.
13. Serve immediately with your favourite rice or noodles.

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